MERCANTILE SOCIAL (THE)
1579 HOLLIS, HALIFAX · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
4 infractions
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Fruit flies observed in bar area - remove boxes of empty alcohol bottles that are stored in bar.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Ensure meat slicer is dismantled and cleaned/sanitized after every use.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Clean and sanitize interior surfaces of large ice machine.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Cleaning is required in kitchen and in back dry storage room.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Inspection
0 infractions
- Inspection
1 infraction
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Missing tiles observed by high-temperature dish washer. Repair or replace missing tiles so that it is smooth, non-porous, and easily cleanable.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
6 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Missing tiles observed by high-temperature dish washer. Repair or replace missing tiles so that it is smooth, non-porous, and easily cleanable.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Shelving unit on cook line must be refinished, as it not smooth or easily cleanable due to rust and deterioration.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Several paper towel dispensers empty at hand wash stations throughout kitchen. Ensure hand wash stations are always equipped with paper towel to allow for adequate handwashing.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Observed mould growth on interior surfaces of ice machine in kitchen. Ice machine must be cleaned and sanitized according to manufacturer instructions.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Cleaning is required around perimeter of kitchen (under/behind shelving units and equipment) and inside walk-in freezer due to build-up of dirt and food debris.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
2 infractions
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- The facility was using a hydrogen peroxide based disinfectant as a food contact surface sanitizer in the kitchen. This chemical is too strong and requires an additional potable water rinse step to insure food safety. The facility has switched to a Quaternary Ammonia based product that can be applied in a single step.
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Rodent droppings noted along the baseboards and behind booths in the dining area. Clean up the rodent droppings in the dining area.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;